"founders Jeff Kaiserman and Stephen Ochoa were in Rome on a hot summer day and all they could find was hot bottled water, upon searching for something cold they came across a Gelateria where they tasted the ice cream and were told that it was gelato. Both owners enjoyed the gelato so much that they made it a mission to try the best gelato each town had to offer as they continued to travel to other cities in Italy. Upon return to the United States, both owners tried many ice cream shops and could not find one that came close"
"Jell-O Jell-O is a registered trademark of Kraft Foods for varieties of gelatin desserts (fruit gels), puddings, and no-bake cream pies. The original gelatin desserts are sometimes referred to as jello. Jell-O is sold prepared (ready to eat) or in powder form, and is available in various colors and flavors. The powder contains powdered gelatin and flavorings, including sugar or artificial sweeteners. It is dissolved in hot water, then chilled and allowed to set. Fruit, vegetables, and whipped cream can be added to make elaborate snacks that can be molded into shapes. Jell-O must be put in a refrigerator until"
"Stracciatella (ice cream) Stracciatella () is a variety of gelato, consisting of milk-based ice cream filled with fine, irregular shavings of chocolate. It was originally created in Bergamo, northern Italy, at the ‘Ristorante La Marianna’ in 1961, and was inspired by stracciatella soup, made from egg and broth, which is popular around Rome. It is one of the most renowned Italian gelato flavours. Stracciatella gelato is lemon-based with a very crunchy texture. Makers produce the effect by drizzling melted chocolate into plain milk ice cream towards the end of the churning process; chocolate solidifies immediately coming in contact with the"
"restaurant who kept asking for stracciatella soup. Notes References Stracciatella (ice cream) Stracciatella () is a variety of gelato, consisting of milk-based ice cream filled with fine, irregular shavings of chocolate. It was originally created in Bergamo, northern Italy, at the ‘Ristorante La Marianna’ in 1961, and was inspired by stracciatella soup, made from egg and broth, which is popular around Rome. It is one of the most renowned Italian gelato flavours. Stracciatella gelato is lemon-based with a very crunchy texture. Makers produce the effect by drizzling melted chocolate into plain milk ice cream towards the end of the churning"
"Glucono delta-lactone Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of -gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount"
"Gelatin Gelatin or gelatine (from meaning ""stiff"" or ""frozen"") is a translucent, colorless, brittle (when dry), flavorless food ingredient that is derived from collagen obtained from various animal body parts. It is also referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called ""gelatinous"". Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis results in the reduction of protein fibrils into smaller"
"food and nonfood products. Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume. It also is used in the production of several types of Chinese soup dumplings, specifically Shanghainese soup dumplings, or ""xiaolongbao"", as well as ""Shengjian mantou"", a type of fried and steamed dumpling."
"of 1 mM. Glucono delta-lactone Glucono delta-lactone (GDL), also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of -gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly"
"became viral and other countries started to pick up on this trend. This dessert is popular among children and adults. Customers have noted that lines can take over an hour to order in large metropolitan areas such as New York and Boston. The device used to create the dessert is a chilled plate that can run on electricity or be cooled by liquid nitrogen, and can maintain a temperature of -20 degrees. An ice pan that resides atop the machine is the element that reaches -20 degrees and is where the ice cream or gelato mixture will reach the freezing"
"Cream, Syrups, French Cordials, Cakes, Clarets of the best kind, Jellies, etc."" According to one source, the first U.S. ice cream parlor opened in New York City in 1790. Gelato is Italian ice cream that contains more milk and less cream compared to ice cream, is denser in consistency, and has a smoother texture. Milk fat in gelato varies from 1-2 percent up to 15%, the latter of which is similar to standard ice cream. Gelato parlors often produce their own product and are less likely to serve American-style ice cream or soft serve. Sorbet is a frozen treat made"
"as sugars and other food additives. These interactions give gelatin a versatile nature in the roles that it plays in different foods. It can stabilize foams in foods such as marshmallows, it can help maintain small ice crystals in ice cream, and it can even serve as an emulsifier for foods like toffee and margarine. Although many gelatin desserts incorporate fruit, some fresh fruits contain proteolytic enzymes; these enzymes cut the gelatin molecule into peptides (protein fragments) too small to form a firm gel. The use of such fresh fruits in a gelatin recipe results in a dessert that never"
"Homes & Gardens recipe contest. In Utah, where Jell-O is the official state snack, Jell-O salad is available in local restaurants such as Chuck-A-Rama. A traditional Newfoundland cold plate also commonly includes variations of a Jell-O salad. Jello salad Jell-O salad (also called gelatin salad, jelly salad, congealed salad, or molded salad) is a salad made with flavored gelatin, fruit, and sometimes grated carrots or more rarely, other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows, nuts, or pretzels. These salads were popular in the 1960s. Because of its many elements, the result has speckled bits of color"
"Spumoni Spumone (from ""spuma"" or ""foam""), plural spumoni, is a molded gelato (a lower-fat Italian form of ice cream) made with layers of different colors and flavors, usually containing candied fruits and nuts. Typically, it is of three flavors, with a fruit/nut layer between them. The ice cream layers are often mixed with whipped cream. Cherry, Pistachio, and either chocolate or vanilla are the typical flavors of the ice cream layers, and the fruit/nut layer often contains cherry bits—causing the traditional red/pink, green, and brown color combination. Spumoni is popular in places with large Italian immigrant populations such as the"
"Jello salad Jell-O salad (also called gelatin salad, jelly salad, congealed salad, or molded salad) is a salad made with flavored gelatin, fruit, and sometimes grated carrots or more rarely, other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows, nuts, or pretzels. These salads were popular in the 1960s. Because of its many elements, the result has speckled bits of color against a colored gelatin background. For example, one might have lime green gelatin with brown nuts or pretzels, bits of white from cottage cheese, and red and orange from the fruit cocktail. Therefore, it has a ""salad"""
"been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Doughnuts are most famous for being a trademark favorite of fictional character Homer Simpson from the animated television series ""The Simpsons"". Ice cream, gelato, sorbet and shaved-ice desserts fit into this category. Ice cream is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped"
"Affogato An affogato (Italian for ""drowned"") is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or ""drowned"" with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, or other liqueur. Though restaurants and cafes in Italy categorize the affogato as a dessert, some restaurants and cafes outside Italy categorise it as a beverage. Occasionally, coconut, berries, honeycomb and multiple flavours of ice cream are added. While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of vanilla"
"such as gelatin. In many of the Commonwealth nations including Canada and in Ireland, gelatin desserts are often called jelly. In the United States, gelatin desserts are sometimes called jello or gelatin. Popular brands of premixed gelatin include Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's) in the United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America. Gelatin dessert Gelatin desserts are desserts made with a sweetened and flavored processed collagen product (gelatin). This kind of dessert is first recorded as jelly by Hannah Glasse in her 18th century book ""The Art of Cookery"", appearing"
"served, and once set, it can be eaten. Some nongelatin pudding and pie filling products are sold under the Jell-O brand. Pudding is cooked on the stove top with milk, then eaten warm or chilled until firmly set. Jell-O has an instant pudding product which is mixed with cold milk and chilled. To make pie fillings, the same products are prepared with less liquid. Gelatin, a protein produced from collagen extracted from boiled bones, connective tissues, and other animal products, has been a component of food, particularly desserts, since the 15th century. Gelatin was popularized in New York in the"
"ways of eating it were invented. The usual steel cups used for serving it at tables were joined by wafer cones for eating it while strolling along. The three most important brands in Turin were Cecchi, Fiorio and Pepino. Then there were those who didn’t have a shop yet and toured the city on a bicycle cart, such as Teofilo Sanson, who sold the gelato his close friend Gabriello provided him with. At the end of the Second World War – during which Gabriello fought alongside the partisans (he was the commander of the 77th Garibaldi Brigade in Italy and"
"Gelatin is the aerator most often used in the production of marshmallows. It is made up of collagen, a structural protein derived from animal skin, connective tissue, and bones. Not only can it stabilize foams, like albumen, but when combined with water it forms a thermally-reversible gel. This means that gelatin can melt, then reset due to its sensitivity to temperature. The melting point of gelatin gel is around , which is just below normal body temperature (around ). This is what contributes to the ""melt-in-your-mouth"" sensation when a marshmallow is consumed—it actually starts to melt when it touches the"
"appear to have a long history. Media reports in 1969 and 1988 on foods popular among Mormons or in Utah make no mention of Jell-O, and a 1988 article mentions Jell-O as a Lutheran tradition. In 1997, Kraft foods released sales figures revealing Salt Lake City to have the highest per-capita Jell-O consumption. The following are the flavors of Jell-O products that are currently being produced: Jell-O Jell-O is a registered trademark of Kraft Foods for varieties of gelatin desserts (fruit gels), puddings, and no-bake cream pies. The original gelatin desserts are sometimes referred to as jello. Jell-O is sold"
"using an eating utensil. This frozen dessert originated in Southeast Asia under the name ""Thai rolled ice cream"" or ""stir-fried ice cream"" (I-Tim-Pad). By 2015, the United States picked up on the trend and the dessert is now known there as ""rolled ice cream"" or ""ice cream rolls"". Beginning in Thailand in 2009 as a popular street food, this dessert spread into neighboring countries and became a popular style of ice cream by 2012. Customers began to record the process of the ""rolled"" or stir-fried ice cream or gelato being made and would put it on the internet. These videos"
"Gelatin dessert Gelatin desserts are desserts made with a sweetened and flavored processed collagen product (gelatin). This kind of dessert is first recorded as jelly by Hannah Glasse in her 18th century book ""The Art of Cookery"", appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large"
"the gelato lemon and the famous tartufo (truffle). In 1993, the Italgel group was sold for 475 billion lire to the Swiss multinational food corporation, Nestlé. The Cecchi family bowed out from the world of gelato forever, except for Silvano Moschini, the brother of the Knight's wife, Luisa Cecchi, who kept the family tradition alive in his traditional gelato parlour in Via Nizza. And it's thanks to Silvano that the secret of traditional gelato has reached us today; a secret that has brought him international honour and Italian recognition in the Gambero Rosso and Slow Food guides. Stefano Gabriello Cecchi"
"gelato topped with a shot of espresso, variations exist in European and American restaurants. The “McAffogato” was made popular by police satire group UK Cop Humour in September 2018 after a number of officers sent images of their own affogato, a McDonald's vanilla milkshake with an added double espresso shot. Affogato An affogato (Italian for ""drowned"") is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or ""drowned"" with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, or other liqueur. Though restaurants and cafes"
"mild to sweet. Sugarcane is used frequently in the making of these desserts however granulated sugar is also used often. One very well-liked dessert is a shaved ice called ""fresco"" which can be whipped up quickly. Fresco is similar to an Italian ice, however it consists primarily of fruit syrup. The syrup is moderately thick and very sweet. It is frequently sold by street vendors. The sweet smell of this candy-like snack often attracts honeybees; a common sight on the streets. ""Pain patate"" (pen patat) is a soft sweet bread made using cinnamon, evaporated milk, and sweet potato. It is"
"is an easy-to-find product in all supermarkets. Aspic Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States or gelatin salads elsewhere. When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common"
"Nata de coco Nata de coco (also marketed as ""coconut gel"") is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by ""Komagataeibacter xylinus"". Originating in the Philippines, ""nata de coco"" is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails. ""Nata de coco"" was first created in 1973 in the Philippines by attempting to preserve coconut water as a jelly-like substance. Its name comes from the Spanish, and means ""cream of coconut"" or"
"Frozen yogurt Frozen yogurt (also spelled frozen yoghurt; also known as frogurt or by the tradename Froyo ) is a frozen dessert made with yogurt and sometimes other dairy products and non-dairy products. It is usually more tart than ice cream, as well as lower in fat (due to the use of milk instead of cream). It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA) but is regulated by some U.S. states. Frozen yogurt may or"
"Aspic Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called jello salads in the United States or gelatin salads elsewhere. When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics"
"cities, and it is a very popular dessert or snack, especially during the summer. Sicilian granitas, or a frozen dessert of flavored crushed ice, more or less similar to a sorbet or a snow cone, are popular desserts not only in Sicily or their native towns of Messina and Catania, but all over Italy (even though the Northern and Central Italian equivalent, the ""gratta checca"", commonly found in Rome or Milan is slightly different from the traditional ""granita siciliana""). Italy also boasts an assortment of desserts. The Christmas cakes pandoro and panettone are popular in the North (pandoro is from"
"(Beef Casserole, Irish Stew, Chicken Curry, or a vegetarian main course) comes in either a flat tin or microwaveable plastic tray. Desserts consist of a retort-pouched dessert (chocolate pudding, syrup pudding, fruit dumplings), a Kendal mint cake, and a roll of fruit lozenges. Beverages include tea bags, instant coffee, hot cocoa, and a powdered isotonic drink mix. Also included are a pack of tissues, a small scouring pad, matches, water purification tablets, salt and pepper packets, sugar, dry cream powder, moist towelettes, and individual packets of foot powder. Italy uses the ""Razione Viveri Speciali da Combattimento,"" consisting of a heavy"
"Bravo S.p.A. Bravo is an Italian international company that produces machines for gelato, pastry, chocolate and savory food production. It was founded in 1967 in Montecchio Maggiore as an industrial machine manufacturing company which produced machines for gelato shops by Genesio Bravo. Initially the production was focused on multi-machines, pasteurizers and batch freezers, until 1974 when Genesio Bravo conceived and built the first multi-purpose machine for the production of artisanal gelato, called ""Trittico"". Over the years the company has grown in terms of turnover, repositioning itself in the market, increasing the production of machines and models, expanding the sales network"